Food laws

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Prevention of Food
Adulteration Act (PFA)
UNIT 4 PREVENTION OF FOOD
ADULTERATION ACT (PFA)
Structure
4.0 Objectives
4.1 Introduction
4.2 PFAAct (37 of 1954)
4.3 Details of PFAAct
4.3.1 Objective
4.3.2 Definition of Food
4.3.3 Meaning of Adulterant
4.3.4 Concept of Adulteration
4.3.5 Sale of Certain Admixtures Prohibited
4.3.6 Misbranded
4.4 Committee for Food Standards
4.4.1 The Central Committee for Food Standards
4.5 General Provisions on Food
4.5.1 Prohibition of Import of Certain Articles of Food
4.5.2 Prohibitions of Manufacture, Sale, etc. of Certain Articles of Food
4.6 PublicAnalysts, Inspectors
4.7 Procedure for Sampling, Analysis and Punishment
4.8 Important Miscellaneous Provisions
4.9 Amendments
4.9.1 Amendments and Changes
4.9.2 Specifications/Procedure Related to Fish Products
4.10 Let Us Sum Up
4.11 Glossary
4.12 Suggested Further Reading
4.13 References
4.14 Answers to Check Your Progress
4.0 OBJECTIVES
After reading this unit, you will be able to:
• justify the need of an act to ensure that food sold is safe;
• discuss the PFAAct and how it works; and
• explain the role of PFA in prevention of food adulteration.
4.1 INTRODUCTION
India is the second largest producer of food next to China. Food, you will agree,
is one of the essentials of life. It should be pure, nutritious and free from any type
of adulteration for proper maintenance of human health. It is the duty of every

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Government to make pure and safe food available to the countrymen in sufficient
quantities. In order to make available unadulterated food in the country, the
Government makes various food laws. Even earlier, laws existed in a number of
States in India for the prevention of adulteration of food- stuffs. But, they lacked
uniformity having been passed at different times without proper, mutual
consultation between States.The need for Central legislation for the whole country
in this matter has been felt since 1937 when a Committee appointed by the Central
Advisory Board of Health recommended this step.
‘Adulteration of food-stuffs and other goods’is now included in the Concurrent
List (III) in the Constitution of India. It has, therefore, become possible for the
Central Government to enact an All India legislation on this subject. The Bill
replaces all local food adulteration laws where they exist and also applies to
those States where there are no local laws on the subject.
Among others, it provides for:
i) A Central Food Laboratory to which food samples can be referred to for
final opinion in disputed cases (Clause 4),
ii) A Central Committee for Food Standards consisting of representatives of
Central and State Governments to advise on matters arising from the
administration of the Act (Clause 3), and
iii) The vesting in the Central Government of the rule-making power regarding
standards of quality for the articles of food and certain other matters (Clause
22).
4.2 PFAACT (37 OF 1954)
The Prevention of Food Adulteration Bill was passed by both the houses of
Parliament and received the assent of the President on 29th
September, 1954. It
came into force on 1st
June, 1955 as The Prevention of Food Adulteration Act,
1954 (37 of 1954).
To give effect to the provisions of the Act, rules were made in 1955 and called
“Prevention of Food Adulteration Rules, 1955”(published in Part II, Section 3
of the Gazette of India vide S.R.O. 2106 dated 12 September 1955).
Though PFA Act and Rules are Central Legislature, the responsibility of
implementation has been entrusted to the State Governments and Union
Territories. Each State Government and Union Territory has created its own
organization for implementation of the Act and Rules framed there under.
The Prevention of Food Adulteration Act 1954 was notified by the Govt. of
India in the Ministry of Health and Family Welfare (Dept. of Health), Published
in the Gazette of India (extraordinary) dated 21 December 2004, an amendment
of the Prevention of Food Adulteration Rules, 1955 have come.
4.3 DETAILS OF PFAACT
The salient features of the PFAAct includes objective, definition of food, meaning
of adulterant, concept of adulteration, misbranded items, sale of certain

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Prevention of Food
Adulteration Act (PFA)
admixtures, relevant committees, analysts, procedure for sampling & analysis,
penalties and important miscellaneous provisions. For the benefit of a learner
like you, the small description of the major features of theAct are given below in
a simplified way so that it is easier for you to understand.
4.3.1 Objective
The main objectives of the act are:
1) to make provision for the prevention of adulteration of food;
2) to protect the public from poisonous and harmful foods;
3) to prevent the sale of substandard foods; and
4) to protect the interests of the consumers by eliminating fraudulent practices.
Definitions
Clear definitions are given for terms such as food, adulterant, misbranded items,
manufacture, sale, package etc. to describe the matters clear and simple. However,
only some definitions which are more relevant are given below for your
understanding of the Act clearly.
4.3.2 Definition of Food
a) Any article which ordinarily enters into or is used in the composition or
preparation of human food;
b) Any flavouring matter or condiments; and
c) Any other article which the Central Government may having regard to its
use, nature, substance or quality, declare, by notification in the official gazette
as food for the purpose of this Act.
4.3.3 Meaning of Adulterant
Adulterant is defined as “any material which is or could be employed for the
purposes of adulteration”.
4.3.4 Concept of Adulteration
An article of food considered to be adulterated:
a) if the article sold by a vendor is not of the nature, substance or quality
demanded by the purchaser and is to his prejudice, or is not of the nature,
substance or quality which it purports or is represented to be;
b) if the article contains any other substance which affects, or if the article is
so processed as to affect, injuriously the nature, substance or quality thereof;
c) if any inferior or cheaper substance has been substituted wholly or in part
for the article so as to affect injuriously the nature, substance or quality
thereof;
d) if any constituent of the article has been wholly or in part abstracted so as
to affect injuriously the nature, substance or quality thereof ;
e) if the article had been prepared, packed or kept under unsanitary conditions
whereby it has become contaminated or injurious to health;

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f) if the article consists wholly or in part of any filthy, putrid, rotten,
decomposed or diseased animal or vegetable substance or is insect-infested
or is otherwise unfit for human consumption;
g) if the article is obtained from a diseased animal;
h) if the article contains any poisonous or other ingredient which renders it
injurious to health;
i) if the container of the article is composed, whether wholly or in part, of any
poisonous or deleterious substance which renders its contents injurious to
health;
j) if any colouring matter other than that prescribed in respect thereof is present
in the article, or if the amounts of the prescribed colouring matter which is
present in the article are not within the prescribed limits of variability;
k) if the article contains any prohibited preservative or permitted preservative
in excess of the prescribed limits;
l) if the quality or purity of the article falls below the prescribed standard or
its constituents are present in quantities not within the prescribed limits of
variability, but which renders it injurious to health; and
m) if the quality or purity of the article falls below the prescribed standard or
its constituents are present in quantities not within the prescribed limits of
variability but which does not render it injurious to health:
Provided that, where the quality or purity of the article, being primary food, has
fallen below the prescribed standards or its constituents are present in quantities
not within the prescribed limits of variability in either case, solely due to natural
causes and beyond the control of human agency, then, such article shall not be
deemed to be adulterated within the meaning of this sub-clause.
4.3.5 Sale of Certain Admixtures Prohibited
To make things clear, admixtures of many items are clearly prohibited. For eg.
Sale by himself or by his servant or agent is prohibited in case of:-
a) Cream which has not been prepared exclusively from milk or which contains
less than 25% of milk fat.
b) Milk which contains added water.
c) Ghee which contains any added matter not exclusively derived from milk
fat.
d) Selling skimmed milk as whole milk.
e) Mixture of two or more edible oils as an edible oil.
f) Vanaspati to which ghee or any other substance has been added.
g) Any article of food which contains any artificial sweetener beyond the
prescribed limit.
h) Turmeric containing any foreign substance.
i) Mixture of coffee and other substance except chicory.
j) Dahi or curd not made out of milk.
k) Milk or milk products containing constituents other than of milk.

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Prevention of Food
Adulteration Act (PFA)
4.3.6 Misbranded
An article of food shall be deemed to be misbranded:
a) If it is an imitation of, or is a substitute for, or resembles in a manner likely
to deceive, another article of food under the name of which it is sold, and is
not plainly and conspicuously labelled so as to indicate its true character;
b) If it is falsely stated to be the product of any place or country;
c) If it is sold by a name which belongs to another article of food;
d) If it is so coloured, flavoured or coated, powdered or polished; the fact that
the article is damaged, is concealed or if the article is made to appear better
or of greater value than it really is;
e) If false claims are made for it upon the label or otherwise;
f) If, when sold in packages which have been sealed or prepared by or at the
instance of the manufacturer or producer and which bear his name and
address, the contents of each package are not conspicuously and correctly
stated on the outside thereof within the limits of variability prescribed under
this Act;
g) If the package containing it, or the label on the package bears any statement,
design or device regarding the ingredients or the substances contained
therein, which is false or misleading in any material particular; or if the
package is otherwise deceptive with respect to its contents;
h) If the package containing it or the label on the package bears the name of a
fictitious individual or company as the manufacturer or producer of the
article;
i) If it purports to be, or is represented as being, for special dietary uses,
unless its label bears such information as may be prescribed concerning its
vitamin, mineral, or other dietary properties in order sufficiently to inform
its purchaser as to its value for such uses;
j) If it contains any artificial flavouring, artificial colouring or chemical
preservative, without a declaratory label stating that fact, or in contravention
of the requirements of this Act or rules made there under;
k) If it is not labelled in accordance with the requirements of this Act or rules
made there under.
Check Your Progress 1
Note: a) Write your answers within the space provided.
b) Check your answers with those given at the end of the unit.
1) Name the act made by India to prevent adulteration of food?
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3) What are the salient features of the PFA Act?
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4) Define adulterant?
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5) Give two examples of adulteration?
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4.4 COMMITTEE FOR FOOD STANDARDS
Clear mention is made on the formation of advisory committees such as:
4.4.1 The Central Committee for Food Standards
1) The Central Government shall, as soon as may be after the commencement
of this Act, constitute a Committee called the Central Committee for Food
Standards to advise the Central Government and the State Governments on
matters arising out of the administration of this Act and to carry out the
other functions assigned to it under this Act.
2) The Committee shall consist of the following members, namely:
a) The Director-General, Health Services, ex-officio, who shall be the
Chairman;
b) The Director of the Central Food Laboratory or, in a case where more
than one Central Food Laboratory is established, the Directors of such
Laboratories, ex-officio;
c) Two experts nominated by the Central Government;
d) One representative each of the Departments of Food and Agriculture
in the Central Ministry of Food andAgriculture and one representative
each of the Central Ministries of Commerce, Defence, Industry and
Supply and Railways, nominated by the Central Government;
e) One representative each nominated by the Government of each State;
f) Two representatives nominated by the Central Government to represent
the Union territories;
g) One representative each, nominated by the Central Government, to
represent the agricultural, commercial and industrial interests; five
representatives nominated by the Central Government to represent the
consumers, interests, one of whom shall be from the hotel industry;

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Prevention of Food
Adulteration Act (PFA)
h) One representative of the medical profession nominated by the Indian
Council of Medical Research;
i) One representative nominated by the Indian Standards Institution
referred to in clause (e) of section 2 of the Indian Standards Institution
(Certification Marks) Act, 1952 (36 of 1952).
3) The members of the Committee referred to in clauses (c), (d), (e), (f), (g),
(h), and (i) of sub-section (2) shall, unless their seats become vacant earlier
by resignation, death or otherwise, be entitled to hold office for three years
and shall be eligible for renomination.
4) The functions of the Committee may be exercised notwithstanding any
vacancy therein.
5) The Committee may appoint such and so many sub-committees as it deems
fit and may appoint to them persons who are not members of the Committee
to exercise such powers and perform such duties as may, subject to such
conditions, if any, as the Committee may impose, be delegated to them by
the Committee.
6) The Committee may, subject to the previous approval of the Central
Government, make bye laws for the purpose of regulating its own procedure
and the transaction of its business.
The Central Government shall appoint a Secretary, to the Committee who shall,
under the control and direction of the Committee, exercise such powers and
perform such duties as may be prescribed or as may be delegated to him by the
Committee.
4.5 GENERAL PROVISIONS ON FOOD
Clear instructions are given on aspects of import of food, manufacture and sale
of food as described below:
4.5.1 Prohibition of Import of Certain Articles of Food
No person shall import into India:
a) Any adulterated food;
b) Any misbranded food;
c) Any article of food for the import of which a license is prescribed, except in
accordance with the conditions of the license; and
d) Any article of food in contravention of any other provision of this Act or of
any rule made there under.
4.5.2 Prohibitions of Manufacture, Sale, etc. of Certain Articles
of Food
No person shall himself or by any person on his behalf manufacture for sale, or
store, sell or distribute:
a) Any adulterated food;
b) Any misbranded food;

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c) Any article of food for the sale of which a license is prescribed, except in
accordance with the conditions of the license;
d) Any article of food the sale of which is for the time being prohibited by the
Food (Health) Authority in the interest of public health;
e) Any article of food in contravention of any other provision of this Act or of
any rule made there under; or
f) Any adulterant.
4.6 PUBLIC ANALYSTS, INSPECTORS
Provision also is given for appointment of officials to supervise the working as
given below:
• The Central Government or the State Government may, by notification in
the Official Gazette, appoint such persons as it thinks fit, having the
prescribed qualifications to be public analysts for such local areas as may
be assigned to them by the Central Government or the State Government,
as the case may be.
• The Central Government or the State Government may, by notification in
the Official Gazette, appoint such persons as it thinks fit, having the
prescribed qualifications to be food inspectors for such local areas as may
be assigned to them by the Central Government or the State Government,
as the case may be.
• Every food inspector shall be deemed to be a public servant within the
meaning of section 21 of the Indian Penal Code (45 of 1860) and shall be
officially subordinate to such authority as the Government appointing him,
may specify in this behalf.
A food inspector shall have power:
a) To take samples of any article of food from:
i) Any person selling such article;
ii) Any person who is in the course of conveying, delivering or
preparing to deliver such article to a purchaser or consignee; and
iii) A consignee after delivery of any such article to him.
b) To send such sample for analysis to the public analyst for the local area
within which such sample has been taken; and
c) With the previous approval of the Local (Health) Authority having
jurisdiction in the local area concerned, or with the previous approval
of the Food (Health) Authority, to prohibit the sale of any article of
food in the interest of public health.
4.7 PROCEDURE FOR SAMPLING, ANALYSIS
AND PUNISHMENT
Any food Inspector can enter and inspect any place where any article of food is
manufactured or stored for sale or stored for the manufacture of any other article
of food for sale or exposed or exhibited for sale or where any adulterant is
manufactured or kept, and take samples of such article of food or adulterant for
analysis.

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Prevention of Food
Adulteration Act (PFA)
a) Notice will be issued by the Inspector in writing then and there to the seller
indicating his intention.
b) Three samples are taken and the signature of the seller is affixed to them.
c) One sample is sent for analysis to Public Analyst under intimation to the
Local HealthAuthority.
d) The other two samples are sent to the local health authority for further
reference.
The following central laboratories will carry out the functions of sample analyses
entrusted to it by the Act or these rules in respect of local areas indicated in the
column.
Sl. Name of Central Local Areas under its Jurisdiction
No Food Lab
1) The Central Food The states of Andhra Pradesh, Kerala, Maharashtra
Laboratory, Mysore & Tamil Nadu and the Union Territories of
Lakshadweep and Pondicherry
2) The Central Food The states of Gujarat, Karnataka, Goa and Madhya
Laboratory, Pune Pradesh and the Union Territories of Dadar & Nagar
Haveli, Daman and Diu and Delhi.
3) The Central Food The States of Haryana, Himachal Pradesh, Jammu
Laboratory, Ghaziabad & Kashmir, Punjab, Rajasthan & West Bengal and
Union Territory of Chandigarh.
4) The Central Food The States of Assam, Bihar, Manipur, Meghalaya,
Laboratory, Kolkata Nagaland, Orissa, Sikkim, Tripura, Uttar Pradesh,
Arunachal Pradesh and Mizoram and the Union
Territories of Andaman and Nicobar Islands
The definitions and standards for quality are also prescribed. Details regarding
sample weight/volume for different food products are also fixed. Again, the
qualifications and authority of analysts/tests, the certificates thereof shall be
supplied forthwith to the sender in Form II. Certificates issued under rules by the
laboratory shall be signed by the Director.
Penalties
Guilty will be punished with imprisonment for a term which shall not be less
than six months and up to 3 years and with fine up to one thousand rupees.
4.8 IMPORTANT MISCELLANEOUS PROVISIONS
Afew examples of miscellaneous provisions coming under theAct are as follows:
1) If any extraneous additions of colouring matter are added, the same should
be indicated on the labels.
2) From the label, the blending composition of ingredients should be clear to
the customer.
3) Sale of kesari gram individually or as an admixture is prohibited.
4) Prohibition of use of carbide (acetylene) gas in ripening is prohibited.
5) Sale of ghee with Reichert value less than the permitted level.

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6) Sale of admixture of ghee or butter is prohibited.
7) Addition of artificial sweetener should be mentioned on the label.
8) Sale of food colours without license prohibited.
9) Sale of insect damaged dry fruits and nuts prohibited.
10) Food prepared in rusted containers, chipped enamel containers and untinned
copper/brass utensils are treated as unfit for human consumption.
11) Containers not made of plastic material which is not according to the
standards are not to be used.
12) Selling salted fat for any other purpose except for bakery and confectionery
is prohibited.
13) Storage of insecticides in the same premises where food articles are stored
is prohibited.
14) Milk powder or condensed milk can be sold only with ISI mark.
15) Use of more than one type of preservative is prohibited.
16) Crop contaminants beyond certain specified level is treated as adulterant.
17) Naturally occurring toxic substances in the food material beyond certain
level is considered as unfit for human consumption.
18) No anti-oxidant, emulsifiers and stabilizing agent is permitted beyond the
prescribed level.
19) No insecticide should be sprayed on the food items.
20) Oils can be manufactured only in factories licensed for such purpose.
4.9 AMENDMENTS
The Ministry of Health and Family Welfare also gives out information on the
Prevention of Food Adulteration Act and Rules and its amendments through
gazette notification. Some of the related notifications on fish and fish products
are given below for you to understand as examples.
4.9.1 Amendments and Changes
The amendments, draft notification of changes etc. are also available in its
websites. The drafts of certain rules published through special gazette notification
are opened to the public for consideration and suggestions. Vide the gazette of
India extra ordinary part 11 section 3(1) dated the 11th
June, 2003 under notification
of the Government of India in the Ministry of Health and Family Welfare
(Department of Health), number GSR 477 (E) dated the 11th
June 2003, the
Government invited objections and suggestions on the Prevention of Food
Adulteration Rules from the public. Vide the Ministry of Health and Family
Welfare Department of Health notification, New Delhi, the 21st
December, 2004,
the Central Government after consultation with the Central Committee for Food
Standards made the following rules further to amend the Prevention of Food
Adulteration Rules, 1955.

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Adulteration Act (PFA)
4.9.2 Specifications/Procedure Related to Fish Products
Notifications are also given through gazette even to show the limits of allowable
total volatile base (Nitrogen) in frozen prawns, lobsters, squid, finfish, fish fillets,
minced fish flesh etc. (requirement in raw product – TVB- not more than 30 mg/
100g; cooked product- absent in 25g). The permissible histamine content = not
more than 20mg/100g. Even detailed procedure on preparation of salted fish,
dried salted fish etc. are given. Specifications are also given for canned fin fish,
canned shrimp, canned crab meat etc.
The Prevention of Food Adulteration Act and Rules, 1954 gives the limit of
mercury in fish as 0.5 ppm by weight and that of methyl mercury (calculated as
the element) in the case of all foods (including fish) as 0.25 ppm by weight.
During 2007-08, Toxics Link and DISHA carried out a moderately large-scale
survey of methyl mercury in fish in West Bengal. About 60 samples of finfish
and shellfish were purchased from 5 Kolkata markets and 204 samples were
procured from different parts ofWest Bengal and all these were tested for mercury
at SGS India Private Ltd., Kolkata. These 264 samples were spread over 56
varieties of fish and crustaceans. The results from the Laboratory were analyzed
and the findings are as follows:
Main Findings
Fish Contamination
1) A total of 52 samples were found to have mercury concentrations above
PFA standards (0.50 mg/kg).
2) Out of 52 such cases of excess mercury, mercury levels have exceeded by
more than 50% over PFA stipulations and in 21 cases it has exceeded by
more than 100% above PFA stipulations.
3) A total of 129 samples showed methyl mercury concentrations above PFA
stipulations (0.25 mg/kg).
4) Out of 129 cases of excess methyl mercury concentration, 53 samples
exceeded by more than 50% above PFA stipulations.
5) A total of 52 cases showed methyl mercury excess of more than 100% above
PFA stipulations; 20 samples showed methyl mercury excess of more than
200% of PFAstipulations and eight samples showed methyl mercury excess
of more than 300% of PFA stipulations.
The above results will explain to you the importance of rules on the prevention
of food adulteration. Great care need to be taken on the quality of fishery products
consumed in domestic as well as export markets.
Check Your Progress 2
Note: a) Write your answers within the space provided.
b) Check your answers with those given at the end of the unit.
1) Give two examples of admixtures?
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Standards 2) In sampling procedure, how many samples are taken?
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3) Name the central laboratory entrusted with the work of analyzing
samples from Kerala?
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4) Which are the states coming under the Jurisdiction of the Central
Food Laboratory, Pune?
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5) How are amendments notified to the public?
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Activity 1
Visit a local supermarket. Examine packaged food products. Read the labels.
Examine more food products. Take down notes on the guidelines given in
the labels to prevent adulteration of food.
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4.10 LET US SUM UP
In this unit, you were exposed to the prevention of Food Adulteration Act &
rules made there under –national legislation to prevent adulteration of food and
provide food safety and fair trade practices. Central Committee for Food Standards
(CCFS) is responsible for advising the Central Government and State Government
on matters arising out of the administration of theAct. The Statutory Committee
recommends the specifications for various food articles including maximum levels
of contaminants, use of additives and their maximum levels including pesticide
residues, procedures for drawing up samples, sending to the laboratories, functions
of public analyst and of appellate laboratories (Central Food Laboratory), labeling
and licensing Rules etc. This act and its amendments aim at preventing any sort
of adulteration on food articles and in food processing.
4.11 GLOSSARY
Adulteration : Ruining originality by addition of something.
Assent : To agree.

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Adulteration Act (PFA)
Condiments : That which gives flavour.
Deleterious : Harmful.
Emulsifiers : Chemical agent that maintains emulsion.
Flavouring : That which gives a distinctive taste.
Fraudulent : Imitation or counterfeit.
Reichert Value : The real value.
4.12 SUGGESTED FURTHER READING
Mukundan, M.K. and Balasubramaniam, S. 2007. Sea Food Quality Assurance.
CIFT Training Manual 1
4.13 REFERENCES
The Prevention of Food Adulteration Act, 1954 (37 of 1954) along with the
Prevention of FoodAdulteration Rules, 1955, 2006. Published by Universal Law
Publishing Co. Pvt.Ltd.
4.14 ANSWERS TO CHECK YOUR PROGRESS
Check Your Progress 1
1) Prevention of Food Adulteration Act, 1954.
2) To protect the public from poisonous and harmful foods, to prevent the sale
of substandard foods, to protect the interests of the consumers by eliminating
fraudulent practices.
3) The salient features of the PFA Act includes objective, definition of food,
meaning of adulterant, concept of adulteration, misbranded items, sale of
certain admixtures, relevant committees, analysts, procedure for sampling
and analysis, penalties and important miscellaneous provisions..
4) Adulterant is defined as “any material which is or could be employed for
the purposes of adulteration”.
5) If the article contains any other substance which affects the substance or
quality thereof, if any constituent of the article has been wholly or in part
extracted to affect the quality there of.
Check Your Progress 2
1) Milk which contains added water, ghee which contains any added matter
not exclusively derived from milk fat.
2) Three samples are taken and the signature of the seller is affixed to them.
3) The Central Food Laboratory, Mysore.
4) The state of Gujarat, Karnataka, Goa and MP and the Union territories of
Dadra Nagar Haveli, Daman, Diu and Delhi.
5) Through gazette notification.